This recipe by Chef Robin Filteau-Boucher, from Montreal’s Parapluie restaurant, is a new and improved version of onion rings. Made with a flour, honey and vodka batter, they’re perfectly golden and crispy. They make a great appetizer, or enjoyed alongside beef tartare.
Рубрика: Hors d’oeuvre
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Nori Chips
Nori chips are simple to make and elevate any dish with their crispy texture. Whether served with soup, ramen, or tuna tartare with radicchio and orange, these crunchy bites shine. Sprinkle nori squares with cornstarch and fry them for an irresistible touch.
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Sesame-Glazed Shrimp
Cocktail shrimp remain a holiday season staple. The traditional red sauce is replaced here with a syrupy glaze made from soy sauce, sesame oil and maple syrup. They’re then coated with sesame seeds and served on skewers with cucumber and cilantro for a burst of freshness, ensuring a delightful start to the evening.
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Sausage and Mustard Puff Pastry Rolls
Inspired by the classic frozen appetizer everyone knows and loves, this homemade version swaps sausage slices for a flavourful filling made with Toulouse sausage meat and aromatics. Wrapped in store-bought puff pastry, these rolls are paired with a sweet, tangy honey-mustard dipping sauce.
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Tuna Tartare with Radicchio and Orange
The word that best defines this appetizer is: colourful! Deep red fresh tuna on crispy black fried sheets of seaweed, topped with shredded radicchio and a slice of orange, creates a visual and flavourful delight. The contrast of hues and textures ensures this dish is a standout.
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Tuna and Artichoke Fritters (Accras)
Make life easier with these delicious fritters, which can be made ahead, frozen after frying, and reheated in the oven before serving. To mashed potatoes, simply add canned tuna, pickled artichokes, green olives, lemon and garlic. These crispy, flavourful bites are paired with an herb sauce that provides a refreshing contrast, offering something different from the classic tartar sauce.
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Marinated Mushroom Crostini
Crostini are Italian hors d’oeuvres consisting of toasted bread slices topped with vegetables or meat. This vegetarian version features a variety of mushrooms for a delightful mix of textures. Deglazed with white wine vinegar for a lightly pickled effect, they pair beautifully with creamy whipped feta and crunchy toast. An easy yet refined appetizer.
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Ashley Thornton’s Arancini Alla Parmigiana with Tomato Emulsion
Arancini Alla Parmigiana with Tomato Emulsion This recipe, courtesy of Ashley Thornton, executive chef at Park Restaurant, is ideal for an Italian-style appetizer. The arancini alla parmigiana are made with a mixture of eggplant and risotto-style cooked rice, served with a tomato emulsion.
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Macaroni and Cheese Croquettes with Jalapeño Sauce
To make these croquettes, in collaboration with Kraft Dinner, we were inspired by arancini, but replaced the rice with mac and cheese for an irresistibly cheesy version. All you need to do is prepare the boxed pasta and add some grated Tex-mex cheese, and then shape into balls. Coat them in a breading made of panko breadcrumbs and bacon before frying. Serve them with a sour cream- and jalapeño-based sauce for a spicy kick with every bite.
